This pasta turned out amazing, I hope you like it!
1 red pepper sliced into thin baton shapes.
1 pound gluten free pasta (any shape) Homemade or boxed
1/2 bunch cilantro
½ bunch parsley
1 small bunch scallions
3-4 cloves garlic
¼-½ cup olive oil
Juice of ½ lemon
¼ grated Parmesan
Salt and freshly ground pepper
Note: You can also add artichokes and slices of pickled garlic. You don't have to, but you can and it adds a lot of flavor. I didn't include it in the recipe because not everyone has pickled garlic in their pantry. It is a staple for me.
Slice and de-seed the red pepper and set aside.
Cook the pasta in a large pot of salted water until al dente. I used Quinoa pasta garden pagodas.
To make the sauce, combine the cilantro, parsley, scallions, garlic, and ¼ cup olive oil in a food processor. Blend until a paste forms.
Add the lemon juice and Parmesan and season with salt and pepper. Taste and add more garlic, lemon juice, olive oil, Parmesan, salt, and/or pepper as needed. Add a dash of the pasta water and blend until smooth. Toss with the pasta and red pepper and add more pasta water as needed.
Keep chilled in fridge until you serve. I broke up the pasta into 4 servings. One she ate in the picture above. The rest I put in air tight containers and this will be her lunch for the next couple days. She said she would eat it for dinner too if I let her.